Tillamook Community » chilihttp://www.tillamook.com/community/blog
Just another WordPress siteWed, 25 Mar 2015 20:00:55 +0000en-UShourly1http://wordpress.org/?v=3.8.1Warm Up with a Hearty Bowl of Chilihttp://www.tillamook.com/community/blog/warm-hearty-bowl-chili/
http://www.tillamook.com/community/blog/warm-hearty-bowl-chili/#commentsMon, 20 Oct 2014 16:30:34 +0000http://www.tillamook.com/community/blog/?p=19480Fall is here and it’s chilly out, which means it’s time to warm things up with some hearty meals. Few meals make us cozier than a warm cup of chili (could be all of that spice!). These chili recipes will inspire you to take your chili to the next level of deliciousness. Let’s get cookin’! […]

]]>Fall is here and it’s chilly out, which means it’s time to warm things up with some hearty meals. Few meals make us cozier than a warm cup of chili (could be all of that spice!). These chili recipes will inspire you to take your chili to the next level of deliciousness. Let’s get cookin’!

White Bean & Squash Chili
White beans, cumin, a chipotle pepper, squash, and sour cream bring the flavor and heartiness to this vegetarian chili recipe making it perfect for feeding family and friends this fall. Even better, you throw it all in a slow cooker to do the work!

(Photo courtesy of One Sweet Appetite)

Pumpkin Chili
Not only does the pumpkin in this chili recipe from Jesseca at One Sweet Appetite have a unique, sweet and nutty flavor, but it’s also packed with Vitamin A! If super spicy chili isn’t your thing, this seasonal variation just might be the perfect sweet spin for you.

Green Chili
If you’re ready to add a little spice to your life, this green chili recipe is perfect for you. Packed with pork, white beans, tomatillos, chilies, and jalapeños, there’s a lot to love in every bite. This recipe is easy to cook, letting a slower cooker do most of the work! We recommend serving this one with some cheddar cheese cornbread muffins fresh out of the oven!

Baked Chili Mac and Cheese
Baked Chili Mac and Cheese is comfort food with southern flare, and the perfect way to kick up the flavor in your mac and cheese. The spice of the chili is calmed by the ultra-creamy sour cream and cheese. It’s pretty easy to throw together, and easily adaptable based on ingredients you’ve got around the kitchen already. This recipe is vegetarian, but you can easily add your favorite meat to the recipe.

]]>http://www.tillamook.com/community/blog/warm-hearty-bowl-chili/feed/4Green Chilihttp://www.tillamook.com/community/blog/green-chili/
http://www.tillamook.com/community/blog/green-chili/#commentsThu, 16 Oct 2014 16:30:24 +0000http://www.tillamook.com/community/blog/?p=19474If you’re ready to add a little spice to your life, it’s time to try a green chili recipe. This one features pork, white beans, and a collection of green veggies (tomatillos, chilies, and jalapeños). Whether you’re in Colorado or Texas, (two states known for their green chili), or just trying to impress your family […]

]]>If you’re ready to add a little spice to your life, it’s time to try a green chili recipe. This one features pork, white beans, and a collection of green veggies (tomatillos, chilies, and jalapeños). Whether you’re in Colorado or Texas, (two states known for their green chili), or just trying to impress your family with a little spicy flare, this green chili recipe makes for some very happy tummies. It’s easy to cook, letting a slower cooker do most of the work!

]]>http://www.tillamook.com/community/blog/green-chili/feed/2White Bean & Squash Chilihttp://www.tillamook.com/community/blog/white-bean-squash-chili/
http://www.tillamook.com/community/blog/white-bean-squash-chili/#commentsTue, 14 Oct 2014 16:30:37 +0000http://www.tillamook.com/community/blog/?p=19456A recent family gathering left me looking for a vegetarian chili recipe. I know “vegetarian” might already have some of you zoning out, but before you decide to go another route, know that this is one of the best chili recipes I have ever made. White beans, cumin, a chipotle pepper, squash, and sour cream […]

]]>A recent family gathering left me looking for a vegetarian chili recipe. I know “vegetarian” might already have some of you zoning out, but before you decide to go another route, know that this is one of the best chili recipes I have ever made. White beans, cumin, a chipotle pepper, squash, and sour cream bring the flavor and heartiness to this vegetarian chili recipe making it perfect for feeding family and friends this fall. Even better, you throw it all in a slow cooker to do the work!

2. Cover and cook on a low-heat setting for 9 to 10 hours or on a high-heat setting for 4½ to 5 hours.

3. In the meantime, combine sour cream, lime juice, and chives. Cover and chill in the fridge for flavors to combine until ready to serve.

4. Garnish each serving with sour cream mixture, cheese, and a lime if desired.

*To toast cumin seeds, place seeds in a skillet over low heat. Cook for about 7 minutes stirring frequently to keep heat even. Remove from heat and cool before grinding. Use a mortar and pestle (or other spice grinder) to create a finely ground final product.

]]>http://www.tillamook.com/community/blog/white-bean-squash-chili/feed/0Baked Chili Mac and Cheesehttp://www.tillamook.com/community/blog/baked-chili-mac-cheese/
http://www.tillamook.com/community/blog/baked-chili-mac-cheese/#commentsFri, 10 Oct 2014 16:30:00 +0000http://www.tillamook.com/community/blog/?p=19443This Baked Chili Mac and Cheese is comfort food with a southern flare, and this chili mac recipe is sure to hit the spot. The spice of the chili is calmed by the ultra-creamy sour cream and cheese. It’s pretty easy to throw together, and easily adaptable based on ingredients you’ve got around the kitchen already. […]

]]>This Baked Chili Mac and Cheese is comfort food with a southern flare, and this chili mac recipe is sure to hit the spot. The spice of the chili is calmed by the ultra-creamy sour cream and cheese. It’s pretty easy to throw together, and easily adaptable based on ingredients you’ve got around the kitchen already. This recipe is vegetarian, but you can easily add in a pound of ground beef and cook it with your onions. Enjoy!

Preparation1. Bring a pot of water to boil over high heat. Add macaroni noodles and cook until the noodles are just underdone. Drain and rinse with cold water, then set aside.

2. In a medium sized saucepan, cook the diced onion in the vegetable oil until translucent. Add tomato sauce, diced tomato and chilies and stir until combined. Next, add the chili powder, garlic salt, cumin, and pepper and stir until combined. Mix in the black beans, then cover and let simmer for 10 minutes.

3. Preheat oven to 350 degrees.

4. Add the cooked noodles to the pot and stir. Mix in sour cream and 1 cup of shredded cheese. Pour your mixture into a stoneware or glass casserole dish (9×13″) and sprinkle the remaining cheese on top. Bake for 10 minutes or until cheese on top begins to bubble. Serve and enjoy immediately!

Note: This chili mac recipe is vegetarian, but you can easily add in a pound of ground beef or shredded chicken, cooking and adding to your onions.

Preparation1. Place the beef, cooking oil and garlic into a medium-sized cooking pot on the stove and brown over medium heat. Add tomato sauce, Ro-tel, salt, cumin, oregano, chili powder and chipotle chili powder and mix until thoroughly combined. Reduce heat to low and cover with lid, then let simmer for 30 minutes.

2. Rinse all beans and stir into the mixture over the stove, then cover for another 15 minutes to let the beans get tender and soak up some of the spices.

3. In a separate small bowl, mix cornmeal with warm water, then add to your chili and let simmer for another 10 minutes. This will help thicken the chili up a bit, but if you don’t have cornmeal handy, you can skip this step and your chili will still taste delicious. Serve over a bed of corn chips (or spoon your chili directly into a small chip bag) and garnish with a handful of shredded cheese, sour cream and jalapeño slices!

]]>These fluffy cheddar cheese cornbread muffins are the perfect complement for your next chili dish! Their flavor isn’t too overpowering, but just enough to calm your pallet from all of the spice in your chili dish. If you want to kick up the flavor in this cheddar cheese cornbread muffin recipe, try adding some Tillamook Pepper Jack or diced jalapenos to the batter!

Preparation1. Preheat oven to 350 degrees and place muffin papers in a muffin tin. In a large mixing bowl, combine flour, baking powder, salt, cornmeal, and cheese. In a separate bowl, beat egg, add milk, sour cream, and honey.

2. Make a well in the dry ingredients and pour in the egg mixture. Stir mixture until dry ingredients are fully moistened. If you want to give your muffins an extra kick, you can mix in diced jalapeños to the batter! Fill muffin cups ⅔ full. Bake for 20 minutes, or until golden brown. Let cool for 10 minutes.

]]>http://www.tillamook.com/community/blog/cheddar-cheese-cornbread-muffins/feed/0Top 10 Chili Recipeshttp://www.tillamook.com/community/blog/top-10-chili-recipes/
http://www.tillamook.com/community/blog/top-10-chili-recipes/#commentsWed, 26 Feb 2014 17:30:41 +0000http://www.tillamook.com/community/blog/?p=15675There are few meals that make me feel cozier than a warm cup of chili. And while Spring is right around the corner, winter isn’t giving up without a fight. In the spirit of keeping ourselves warm from the inside out, we’ve found 10 of our favorite chili recipes that keep us toasty on these […]

]]>There are few meals that make me feel cozier than a warm cup of chili. And while Spring is right around the corner, winter isn’t giving up without a fight. In the spirit of keeping ourselves warm from the inside out, we’ve found 10 of our favorite chili recipes that keep us toasty on these (ahem) chili winter days.

2. Slow Cooker Bulgur ChiliThis veggie chili recipe from Kitchen Treaty is so hearty that even your most carnivorous friends won’t be disappointed by the lack of meat. Bulgur wheat is filling and healthy, making it the perfect meat substitute, and the slow cooker allows coffee to subtly infuse the dish with rich flavor.

5. Hawaiian ChiliDon’t be intimidated by the long and eclectic list of ingredients in this recipe from Prevention RD! The end result is sweet, spicy and absolutely unique, with pineapple and honey balancing out the chili powder and jalapenos. If the spice is a little too hot to handle, we suggest stirring in some Tillamook Mozzarella Shredded Cheese to tone down the heat.

]]>http://www.tillamook.com/community/blog/top-10-chili-recipes/feed/0Tillamook + Texas = Tasty!http://www.tillamook.com/community/blog/tillamook-texas-tasty/
http://www.tillamook.com/community/blog/tillamook-texas-tasty/#commentsWed, 29 Feb 2012 17:58:28 +0000http://www.tillamook.com/community/blog/?p=6653This year’s Loaf Love Tour is going deep in the heart of Texas! In that spirit, we’ve decided to share some of our favorite Texas-inspired recipes so fans from all over the country can enjoy a taste of Tillamook and Texas. Natural Queso Courtesy of Top Chef season 5 winner, Hosea Rosenberg of Blackbelly […]

]]>This year’s Loaf Love Tour is going deep in the heart of Texas! In that spirit, we’ve decided to share some of our favorite Texas-inspired recipes so fans from all over the country can enjoy a taste of Tillamook and Texas.

In small bowl combine salt, seasonings and cumin seeds. Rub shoulder with spice mixture. Place roast on rack in a large roasting pan and place in oven. Roast about 9 hours until a meat thermometer reaches 175. Remove from oven and cool slightly. Shred pork, removing any excess fat. Combine shredded pork with BBQ sauce and set aside.

Yield: about 2 pounds shredded pork

Heat oil in large skillet over medium. Stir in onions and season with salt and pepper. Cook until onions begin to wilt. Reduce heat and continue to cook, stirring occasionally until onions are soft and have caramelized to a rich golden brown, 20-30 minutes. Transfer to bowl and set aside.

To assemble individual sandwich:

2 slices Texas Toast

4.5 ounces pork mixture

3 tablespoons caramelized onions

2 slices cheese

1 tablespoon butter

Place one slice of cheese on slice of bread. Top with pork mixture, then onion, then second slice of cheese. Top with second slice of bread. Spread with half the butter. Heat heavy skillet over medium-low and place sandwich, butter side down, in pan. Spread remaining butter on top slice. Grill until golden, turn and grill the other side until golden and cheese has melted.

Preheat oven to 350°. Have a large casserole dish or mold ready for baking and serving soup.

Fry the sausage in a teaspoon of cooking oil until browned. Add the chile and sliced onion. Immediately add the tomatoes mixed with the salt, pepper and broth. Leave on burner to allow flavors to blend.

Take sausage mixture off the heat and add the heavy cream, then let it set. Heat a frying pan with oil until hot and quickly fry the tortillas, removing them just when they soften.

Place a layer of 6 tortillas, two-by-two, in the casserole dish (or mold). Add the salsa mixture, then a layer of cheese, followed by another layer of tortillas, salsa and cheese again, until all ingredients have been used. Cover the dish with tin foil and bake for 15-20 minutes.

]]>http://www.tillamook.com/community/blog/tillamook-texas-tasty/feed/0Soup’s On!http://www.tillamook.com/community/blog/soups-on/
http://www.tillamook.com/community/blog/soups-on/#commentsWed, 11 Jan 2012 17:00:59 +0000http://www.tillamook.com/community/blog/?p=5656During these chilly winter days (at least here in the Pacific Northwest!), I literally can’t eat enough soup. A hot, steaming bowl of goodness is the perfect companion to cold weather, and the best part is how simple soup is to make! Just throw some tasty ingredients in a pot, add some heat, and you’ve […]

]]>During these chilly winter days (at least here in the Pacific Northwest!), I literally can’t eat enough soup. A hot, steaming bowl of goodness is the perfect companion to cold weather, and the best part is how simple soup is to make! Just throw some tasty ingredients in a pot, add some heat, and you’ve got yourself a meal. Here I’ve compiled some of my very favorite soup recipes (and a bonus chili recipe!) for you and your families to enjoy. Grab a big bowl and a hunk of bread and dig in!

Heat the butter in a sauté pan. Slowly add the flour, stirring constantly, and cook on low heat. Continue stirring the roux until it starts to bubble, but do not allow it to brown. Mix the roux into the cold chicken stock and bring to a simmer, stirring constantly. Be careful not to burn the roux.

Sauté the onions, celery, and carrots, and add to soup. Puree the soup in a large blender until smooth.

While blending, add the cheese and cream, and continue blending until smooth.

Cut the broccoli into florets and blanch in hot water. Immediately shock them in ice water, and then drain. Chop coarsely. Add the broccoli to the soup as it is served.

Sauté the onion and hamburger and drain. Add all the ingredients and simmer for at least 1 hour. Put chips in bottom of the bowl and pour the soup over the chips. Garnish with cheese, sour cream and green onions

In a medium-sized soup pot, cook the bacon over medium heat until well browned and nearly crisp. Remove the bacon pieces from the pot; drain them on a paper towel and reserve.

Add the parsnip, celery, rutabaga, mushroom, and shallot to the pot and stir over medium heat for 2-3 minutes. Add the garlic and stir for an additional minute.

Add the broth, basil, oregano, thyme, parsley, pepper, salt, and russet potato and bring the entire mixture to a slight simmer. Cover and cook for 20-25 minutes over medium heat.

With a potato masher, mash the softened vegetables until there are no more large pieces and the soup is fairly smooth. Add the red potato and cream. Cover the pot and simmer for another 15 minutes over medium heat*.

Remove the pot from the heat, add the reserved bacon pieces, and whisk in the cheese. Serve immediately in hot bowls.

* If the soup is too thin for your liking, continue to cook the soup to desired thickness before you add the bacon and cheese. If the soup is too thick, add milk after adding the cheese and bacon. Yields 4-5 Servings

Melt butter in a large saucepan over medium heat. Stir in onions, carrots, celery, garlic and bay leaf. Cook, stirring frequently until vegetables are softened, about 5 minutes. Add flour, and cook, stirring constantly for 2 minutes. Stir in tomatoes, clam juice and chicken broth and bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens, about 20 minutes.

Remove from heat, discard bay leaf and stir in chopped peppers.

In a blender, puree the soup in small batches until smooth. Pour bisque through a fine mesh strainer into a medium saucepan. Bring soup to a simmer and stir in cream, 1 tablespoon tarragon, black pepper and Tabasco Sauce. Remove from heat. Add cheese and stir until melted.

Serve hot and garnish each bowl with a splash of sherry, a dollop of sour cream, crab meat and remaining tarragon. Serves 6

While corn is cooling, fry tortilla strips in hot oil until golden. Drain strips on paper towels and set aside. Carefully cut off the corn kernels from corncob. Discard cob and set corn kernels aside.

In a large soup pot over medium-high heat, melt butter. Add onions and garlic and cook until tender; do not brown. Whisk in flour and stir until flour and onion/garlic mixture is combined. Whisking constantly, add chicken broth, half & half and beer to flour mixture. Add cumin, oregano, and green chilies. Continue to cook and occasionally stir soup with a wooden spoon until thickened, about 20 minutes.

Remove soup from heat and whisk in cheddar cheese until melted. Add chipotle pepper sauce and reserved grilled corn kernels. Stir until all ingredients are combined. To serve, ladle soup into 6 large soup bowls. Divide fried tortilla strips evenly and mound in center of bowl. Top tortilla strips with tomatoes, avocado, and cilantro. Squeeze one lime wedge over top of garnishes. Makes 6 servings.

Cook cauliflower in salted simmering water until al dente then run under cold water to chill them. Set this aside until later.

In a hot stock pot add butter and melt, then sauté leeks, shallots, and celery until softened and fully cooked. Sprinkle flour into vegetable and butter mixture and stir together over medium heat for 5 minutes. Add cold chicken stock to the flour/vegetable/butter mixture and whisk together until well combined. Place stockpot on medium heat and cook for 20 minutes. The soup should thicken during this time.

Using a hand blender combine cheese into soup until smooth and velvety. At this time you can either add the cauliflower and continue to puree or you can leave it chunky. Season with salt and white pepper and a little fresh lemon juice to taste and it’s finished.

]]>http://www.tillamook.com/community/blog/soups-on/feed/0November Recipepalooza: Green Chili Porkhttp://www.tillamook.com/community/blog/november-recipepalooza-green-chili-pork/
http://www.tillamook.com/community/blog/november-recipepalooza-green-chili-pork/#commentsFri, 18 Nov 2011 16:00:49 +0000http://www.tillamook.com/community/blog/?p=4781I love fall. The leaves are turning colors and the air is crisp, but most importantly it marks crock pot season at our house! This recipe is a favorite, I love coming home to the savory smell wafting in the air knowing that dinner is ready! GREEN CHILI PORK 1 medium onion, sliced 3 cloves […]

]]>I love fall. The leaves are turning colors and the air is crisp, but most importantly it marks crock pot season at our house! This recipe is a favorite, I love coming home to the savory smell wafting in the air knowing that dinner is ready!

Heat oil in a large pan over medium high heat. In a large Ziploc storage bag combine flour, salt and pepper. Shake pork in bag until coated and add to pan. Cook pork until nicely browned. In order to avoid overcrowding your pan, cook pork in batches.

Place handful of tortilla chips in bowl, top with green chili pork and Tillamook Monterey Jack Cheese. Garnish with Tillamook Sour Cream and green onions.

Time saver tip: Mornings at my house can be hectic (we have an infant and a three year old)! So, I cube the pork, season the flour and slice the onion and garlic the night before so everything is ready to go in the morning!